Share

DEVELOPMENT OF FROZEN EMULSIONS.

Author(s) : KEENEY P. G.

Type of article: Article

Summary

EMULSIONS ARE DEFINED. CONSTITUTION AND OCCURRENCE IN FOODS ARE CONSIDERED. ICE CREAM IS CONSIDERED AS A FROZEN EMULSION. THE PRODUCTS OF THE INDUSTRY ARE DEALT WITH AT LENGTH. THE IMPORTANCE OF MAINTAINING SMALL ICE CRYSTALS IS STRESSED. VARIATION IN FREEZING TEMPERATURE IN STORAGE LEADS TO LARGE ICE CRYSTALS WITH REDUCTION OF TEXTURE, TASTE, AROMA IN THE ICE CREAM. C.R.F.

Details

  • Original title: DEVELOPMENT OF FROZEN EMULSIONS.
  • Record ID : 1983-1452
  • Languages: English
  • Source: J. Food Technol. - vol. 36 - n. 11
  • Publication date: 1982/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing